All posts tagged spinach

Sunday Dinner

I threw a pretty quick meal together tonight in about 30 minutes. I made baked, breaded chicken and roasted asparagus. I also made a garlic, mushroom, and sundried tomato spinach.

Want to try your hand at one of these dishes? Here are the recipes:

Baked & Breaded Chicken

  1. Preheat the oven to 375 degrees F.
  2. Rinse four, thin-sliced chicken cutlets and place them on a paper towel.
  3. Place about one cup of italian-seasoned bread crumbs on a regular dinner plate (or a shallow baking dish if you prefer).
  4. Coat the bottom of a glass baking dish (usually 9×13) with non-stick spray.
  5. I like to create an assembly line with the chicken on the left, the breadcrumb plate in the middle, and the baking dish on the right. One at a time, flip each piece of chicken in the breadcrumbs until evenly coated. Place in the baking dish without any pieces overlapping.
  6. Bake the chicken for about 10 minutes on each side.
  7. To speed up the process, turn the oven onto ‘Broil’ and cook each side of the chicken for another 5 minutes each (or until browned and cooked through).

Roasted Asparagus

  1. Preheat your oven to 375 degrees (or just use the same oven when cooking the chicken above).
  2. Cut the ends (approximately 1 inch) off of your asparagus and lay them out in a single layer on a cookie sheet.
  3. Drizzle a small amount of olive oil on top (maybe 2 tbsps) and coat with a bit of fresh cracked pepper.
  4. Flip every 5 minutes and cook until tender.

Garlic, Mushroom, and Sundried Tomato Spinach

Ingredients:

  • 1 tbsp olive oil
  • 1 bag of fresh spinach
  • 1/2 cup of dried sundried tomatoes (not packed in oil)
  • 1 container of sliced mushrooms
  • 1/2 tsp minced garlic
  • 1/2 tsp beau monde seasoning (Can be hard to find, but a great staple for your pantry. I use it a lot.)

Directions:

  1. Coat a pan with your olive oil and heat over medium heat.
  2. Add your mushrooms and cook until tender and slightly browned.
  3. While the mushrooms are cooking, cut up your sundried tomatoes into small pieces.
  4. Add your garlic and sundried tomatoes to the pan. Cook for 2-3 minutes.
  5. Add the spinach and beau monde seasoning, then cover the pan so that the spinach will begin to wilt. Stir every 3-4 minutes so the spinach will cook evenly. Once all of the spinach has wilted, it’s ready to serve.

This spinach would also work really well as a stuffing inside chicken or pork.

Crustless Spinach Quiche

Quiche – gotta love a food that can be eaten for breakfast, lunch, or dinner! Of course, it’s not always the healthiest food, so here’s a slightly healthier version.

Ingredients:

  • Small tab of butter
  • 4 tbsp. parmesan cheese
  • 2 eggs
  • 2 egg yolks
  • 2 cups fat-free half & half
  • 1 10 oz. box of chopped spinach
  • 1 cup shredded smoked Gouda cheese
  • 2 tbsp. flour (can substitute with alternative flours)
  • 1 tsp. paprika
  • Salt & pepper

Directions:

  1. Preheat over to 400 degrees F.
  2. Grease the bottom of a glass pie plate with butter and sprinkle 2 tbsp. parmesan cheese across it.
  3. Thaw the spinach if frozen and squeeze out all excess liquid.
  4. Combine spinach, eggs, half & half, cheese, flour, paprika, and S&P in a blender or food processor.
  5. Pulse until combined and mixture starts to turn green.
  6. Pour the mixture into the pie plate. Top with remaining 2 tbsp. parmesan cheese.
  7. Bake for about 40 minutes, until browned on top.

{Via Food Network}


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